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Zapečena govedina s prirodnim umakom iz tave

Zapečena govedina s prirodnim umakom iz tave
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Nutritivne vrijednosti

Po porciji od 200 g

% dnevne vrijednosti na temelju prehrane od 2000 kcal

Kalorije 500 kcal
25% DV
Ukupne masti 30.0g
46% DV
Mononezasićene masti13.0g
Polinezasićene masti1.5g
Zasićene masti12.0g
Trans masti0.5g
Ukupni ugljikohidrati 0.0g
0% DV
Proteini 52.0g
100% DV
Životinjski proteini52.0g

O proizvodu

Obilan mesni obrok koji se sastoji gotovo isključivo od govedine, bez drugih jasno prepoznatljivih sastojaka.

Sastojci

Vitamini i minerali

Vitamini

NutrijentKoličinaDV%Poluživot
Biotin (B7)8.0mcg27%
Kolin180.0mg33%
Folat (B9)12.0mcg3%
Niacin (B3)10.0mg63%
Pantotenska kiselina (B5)1.2mg24%
Riboflavin (B2)0.4mg31%
Tiamin (B1)0.1mg7%
Vitamin B125.0mcg208%
Vitamin B60.7mg41%
Vitamin D0.2mcg1%
Vitamin E0.5mg3%
Vitamin K1.0mcg1%

Minerali

NutrijentKoličinaDV%Poluživot
Kalcij20.0mg2%
Krom2.0mcg6%
Bakar0.1mcg0%
Jod8.0mcg5%
Željezo5.0mg28%
Magnezij30.0mg7%
Mangan0.0mg1%
Molibden5.0mcg11%
Fosfor420.0mg60%
Kalij700.0mg15%
Selen35.0mcg64%
Natrij120.0mg5%
Cink9.0mg82%

Zapečena porcija govedine s prirodnim sokom iz tave

Uvod



Ovo je govedina u svom najčišćem obliku: koncentrirana, izravna i oblikovana s disciplinom. Komad se priprema jednostavno kako bi meso ostalo u središtu pažnje, dok pažljivo zapečenje gradi dubinu, boju i čist, slastan završetak. Poslužena kao precizna porcija, ovo je studija suzdržanosti i kontrole.

Osnovne informacije o receptu



  • Kategorija jela: Glavno proteinsko jelo

  • Kuhinja ili podrijetlo: Klasična

  • Vrsta slijeda: Glavno jelo

  • Prinos: 1 porcija

  • Veličina porcije: 200 g

  • Vrijeme pripreme: 5 minuta

  • Vrijeme kuhanja: 8 minuta

  • Ukupno vrijeme: 13 minuta

  • Težina: Lako


    • Oprema



  • Teška tava ili tava za pirjanje, 24 cm

  • Kuhinjska hvataljka

  • Mali pladanj ili tanjur za odmaranje

  • Oštar nož


    • Sastojci



    Govedina


  • Govedina, 200 g


    • Postupak



  • 1. Izvadite govedinu iz hladnjaka i ostavite je da stoji na sobnoj temperaturi 20 minuta. Površina treba izgubiti hladnoću, dok meso treba ostati čvrsto i suho na dodir.

  • 2. Stavite tešku tavu na jaku vatru i pustite da se dobro zagrije, oko 2 minute. Tava treba biti dovoljno vruća da govedina odmah zacvrči pri dodiru.

  • 3. Stavite govedinu u suhu tavu i pecite je bez pomicanja 2 do 3 minute s prve strane. Okrenite jednom i pecite drugu stranu još 2 do 3 minute. Vanjština treba biti duboko zapečena i aromatična, s jasno oblikovanom koricom.

  • 4. Smanjite vatru na srednju i nastavite peći, okrećući prema potrebi, 2 do 3 minute, dok govedina ne bude elastična, ali još uvijek blago popušta pod pritiskom. Za medium-rare rezultat, sredina treba ostati topla i crvena do ružičasta.

  • 5. Prebacite govedinu na tanjur i ostavite je da odmori 5 minuta. Sokovi se trebaju ponovno rasporediti u mesu, a površina treba ostati sjajna, a ne mokra.

  • 6. Po želji kratko vratite govedinu u tavu na 15 do 20 sekundi sa svake strane kako biste osvježili koricu prije posluživanja. Unutrašnjost neka ostane mekana i izbjegnite prepečenje.


    • Serviranje i posluživanje



    Stavite govedinu blago izvan središta na topli tanjur, pazeći da prezentacija ostane čista i nenatrpana. Poslužite odmah, s netaknutom koricom, a unutrašnjost narežite tek za stolom ako želite.

    Profesionalne napomene



    Suha površina i pravilno zagrijana tava ključni su za postizanje čiste korice. Odmaranje nije opcionalno; ono čuva sočnost i daje govedini završnu teksturu. Nemojte pretrpati tavu niti ometati meso tijekom zapečenja, jer će se vanjština tada pariti umjesto da posmeđi.
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